black and gold french

CHICKEN AND SAUSAGE JAMBALAYA

Craving some comforting Louisiana flavors? Try our chicken and sausage jambalaya for dinner! It’s simple to make and sure to be a hit with everyone.

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breast, cubed
  • 11 oz andouille sausages, sliced into ¼-inch coins
  • 2 cups yellow onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 1 tablespoon garlic, minced
  • 2 cups long grain white rice
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 2 bay leaves
  • 28 oz can crushed tomatoes
  • 3 cups low-sodium chicken or seafood stock
  • ¼ cup green onion, finely chopped (for garnish)

Equipment

  • Wooden spoon or turner

INSTRUCTIONS

  • Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat. Season the cubed chicken with salt and pepper, then add to the pot. Brown the chicken for about 5 minutes, stirring occasionally. Once browned, remove the chicken and set it aside in a medium bowl. In the same pot, brown the sausage in the remaining 1 tablespoon of oil.
  • Add the onion, celery, and bell pepper (the “trinity”) to the pot. Cook over medium-high heat for about 6 minutes, until the onions soften and turn golden. The vegetables will release enough moisture to deglaze the pan—use a wooden spoon to scrape up the fond (flavor bits stuck to the bottom). Add the garlic and cook for another 1-2 minutes, stirring until fragrant.
  • Stir in the rice, making sure it’s well coated, then cook for another 3-5 minutes, stirring frequently, until the rice is lightly toasted. Add the spices, including the bay leaves, and stir constantly for 30-60 seconds to bloom the flavors.
  • Add the crushed tomatoes, chicken stock, chicken, and sausage to the pot. Stir everything together until well combined. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, gently stirring every 5 minutes to prevent the rice from sticking to the bottom of the pot.
  • Remove the pot from heat and taste the jambalaya. Adjust the seasonings as needed. Let the jambalaya sit, covered, for 15-20 minutes to allow the rice to absorb any remaining liquid. Discard the bay leaves.
  • Garnish with chopped green onion for added flavor and color. Serve the jambalaya warm, paired with a fresh green salad or a crusty French baguette. Enjoy!

VIDEO

FRENCH ONION MAC & CHEESE

Indulge in the ultimate cheesy comfort with our French Onion Mac & Cheese! Featuring the rich flavors of Cuisine Adventures French Onion Soup, buttery Cavatappi pasta, and a luscious blend of Swiss or Gruyere cheese, this dish offers a deliciously unique take on the classic mac and cheese.

Ingredients

  • 2 packets of Cuisine Adventures French Onion Soup
  • 500 ml water
  • 750 ml uncooked Cavatappi noodles (or any short pasta)
  • 30 ml unsalted butter
  • 340 g shredded Swiss cheese (or Gruyere, or your choice of cheese)
  • Salt and black pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a 12-inch skillet with a lid, place the frozen French Onion Soup packets and add 500 ml of water. Bring the mixture to a boil over high heat.
  • Once boiling, add the pasta to the skillet. Cover and cook according to the package instructions, stirring occasionally to prevent sticking.
  • When the pasta is cooked to your liking, remove the skillet from heat. Stir in the unsalted butter until fully melted and incorporated. Gradually add the shredded cheese in 2 to 3 batches, stirring after each addition until most of the cheese is melted (about 2 minutes). Season with salt and black pepper to taste.
  • Grease an 8×8-inch baking dish with butter and transfer the macaroni and cheese mixture into the dish, spreading it evenly.
  • Sprinkle the remaining 113 g of cheese on top. Bake for 15 minutes or until the top is golden brown and bubbly.

Serve warm and enjoy!